Butternut Squash & Leek Soup with Gruyere Cheese & Thyme

By cacelias

Super easy and very delicious! The cheese on the top melts perfectly into the finished soup.

Recipe from The Great Vegetarian Cookbook (The Chef's Secret Recipes), Annie Somerville, Greens, San Francisco, California.

Ingredients

• 2 tablespoons butter
• White of 2 medium leeks, washed and sliced
• 4 garlic cloves, minced
• Salt to taste
• 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme
• 1/2 cup white wine
• 4 cups Butternut Squash, peeled, seeded and cubed
• Black or white pepper
• 5 cups vegetable stock
• 1/4 pound (4 ounces) Gruyere cheese, grated

Details

Servings 6
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Melt the butter in a thick-bottomed soup pot. Add the leeks, garlic, salt and thyme. Cook the leeks until tender over medium heat, about 10 minutes.

Add the wine and cook until the wine has reduced.

Add the cubed squash into the soup and add the stock. (I used 4 cups of the vegetable stock and 1 cup of water). Cook over medium heat until the squash takes on a rather smooth consistency, about 30-40 minutes. Thin the soup with a little water and mash or puree with an immersion blender to desired consistency. Season to taste with salt and pepper, as desired. Sprinkle with grated Gruyere cheese to serve.